Still working to get-a-handle on the flour types. Ordered directly from a mill that grinds the grain on course stones. The order: French flour, German flour, flour mix for Abdijbread, and coarse flour for bread. If that wasn’t enough,
from another mill: 3 grinds of flour, including spelt and from the market Italian flour. In the tall glass container, just average do-it-yourself flour. Don’t know if I’m there yet, but I’m closer.